Skillet Caramel Apple Pie Recipe
A rich caramel sauce is in the bottom of the cast iron skillet or pie plate, then pie crust is placed over the sauce, followed by apple pie filling and top crust. The pie is delicious served with French Vanilla Ice Cream or Cinnamon Ice Cream.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 90 minutes
- Yield: 6-8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
5 medium granny smith apples, peeled and sliced thin
1/4 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 unbaked pie crusts*
8 tablespoons butter- divided
2/3 cup brown sugar, packed, light or dark
2 teaspoons corn syrup
1 cup chopped walnuts-optional
1 teaspoon sea salt-divided
1 egg + 1 teaspoon water for egg wash
*tested Pillsbury Refrigerated Pie Crust
Instructions
- Preheat oven to 350F or 170 C degrees. In custard cup whisk egg and water for egg wash. Set aside.
- In 10 “ cast iron skillet, over medium heat, melt 6 tablespoons butter, brown sugar, corn syrup, and 1 teaspoon salt.
- Stir caramel mixture together until smooth and bubbly around the edges of the skillet.
- Add walnuts stir to combine. Remove from heat and cool 10 minutes.
- Meanwhile, in a large bowl, add apples, flour, sugar, and spices, mix to coat apples.
- Unroll one crust and place on top of caramel –walnut mixture in skillet. Pushing the crust up the sides of the skillet.
- Add coated apples and 2 tablespoons of butter diced into small pieces.
- Unroll remaining crust and place over the apple pie filing.
- Pinch and crimp both crust edges together.
- Brush top of crust with egg wash and sprinkle with granulated sugar.
- Bake pie on a parchment lined baking sheet for 55-60 minutes at 350 degrees.
Serve warm with vanilla ice cream drizzled with caramel sauce if desired.
Notes
If you don’w own a cast iron skillet, take a look at this cast iron pie pan. You will love it.
Find it online: https://lizbushong.com/skillet-caramel-apple-pie-recipe/
